Hearty Caesar Salad Food

CAESAR SALAD

Steps:

• Combine anchovies, black pepper, and olive oil in a blender. Puree about 5 minutes until very smooth. Measure and reserve one third cup for use with croutons. Bring a small saucepan of water to a boil. Place a refrigerated egg on a slotted spoon and into boiling water. Cook 1 1/2 minutes, remove, and reserve. Place remaining dressing ingredients in a large bowl and whisk in anchovy mixture. Crack open egg and spoon (including the parts that are uncooked) into mixture. Whisk until well combined. The dressing may be refrigerated at this stage. Combine reserved anchovy mixture with diced bread in a bowl and toss to coat. Heat a dry cast iron skillet over medium high and cook croutons, stirring constantly, until golden and crisp. Wash and dry lettuce and break into bite-sized pieces. Place in a salad bowl along with dressing and grated Parmesan cheese and toss well. Add toasted croutons, toss again, and serve.

HEART HEALTHY CAESAR CHICKEN SALAD

Steps:

• Stir together the mayonnaise, Parmesan cheese, lemon juice, garlic, and, if desired, the anchovy paste in a small mixing bowl. Set aside.
• In a salad serving bowl, toss the lettuce, chicken, mushrooms, and tomatoes.
• Carefully spread the dressing over top of the salad, sealing it to the edge of the bowl if possible.
• Cover with cling wrap and refrigerate for 4-24 hours.
• After marination time has elapsed, toss the salad mixture until ingredients are well coated and serve.

CLASSIC CAESAR SALAD RECIPE BY TASTY

Steps:

• Make the classic caesar dressing: On a cutting board, chop the garlic and anchovies together to combine. Sprinkle with the salt. Use the side of a knife to chop and mash the mixture into a smooth, homogeneous paste. Transfer the paste to a medium bowl.
• Add the egg yolks and mustard to the bowl with the garlic anchovy paste. Whisk until the egg yolks lighten in color and become airy, about 2 minutes. While whisking continuously, drizzle in the vegetable and olive oils until the dressing is thick and emulsified. Whisk in the lemon juice; the dressing should loosen a bit but will still be thick enough to liberally coat the back of a spoon and should fall in ribbons when drizzled. Stir in the Parmigiano-Reggiano cheese, black pepper, and salt to taste. The dressing will keep in an airtight container in the refrigerator for up to 3 days.
• Make the croutons: Preheat the oven to 400°F (200°C).
• In a medium bowl, toss the torn bread with the olive oil, salt, and pepper. Scatter across a baking sheet and bake for 8-10 minutes, turning the pan halfway through, until the croutons are golden brown and crispy on the outside but still tender on the inside.
• Assemble the salad: On a serving platter or in a large bowl, arrange half of the little gem leaves and season with a pinch of salt. Drizzle with ⅓ cup of the dressing and top with half of the Parmesan the croutons. Repeat with the remaining ingredients to make another layer, adding more dressing to taste. Season with pepper. If desired, top with the protein of your choice, such as chicken, salmon, or shrimp. Serve immediately.
• Enjoy!

HEALTHY CAESAR SALAD

Steps:

• Rinse lettuce.
• cut into bite size pieces.
• and dry.
• Try to get lettuce as dry as possible so dressing is not diluted.
• If you have a salad spinner it is best.
• Blend dressing ingredients together for 1-2 minutes, drizzling olive oil at end a little at a time.
• Toss romaine with desired amount of dressing and walnuts if using them.
• There will be dressing left over.
• It saves very well in your refrigerator for 2 weeks.